PPN: Riccioli Carbonara

Sadly it's been over a month since I last participated in Ruth's wonderful blogging event, Presto Pasta Night.  Sometimes I feel like time is just sand slipping through my fingers that I can't seem to get a hold of.  Other times I sit down to write and can't find the words to express exactly what I want to convey.  I am determined, though, to move mountains and create the destiny I want.  That includes this blog.  While I don't have the readership of larger blogs, I know I get a good 1,500 hits a week which means there are still people out there reading.  Ultimately, however, I'm doing this for me - another creative outlet for my soul.

PPN is proof that pasta is one of those things that has endless possibilities.  Looking through my "pasta" tag, I have 88 entries (89 now with this post!).   There's beef, pork, chicken, and seafood.  Meatless.  Cold salads.  The one thing I have noticed is I make a lot of Carbonara.  And this week's PPN submission is yet another variation.  This time using a pasta I found at Wegman's called Riccioli.

I {heart} the shape of this pasta.  It's much like any "screwy" kind of pasta but when you pick it up with your fork it unravels leaving you with nice long strands.  The package states it's "great with a classic tomato sauce or with vegetables as a primavera" but I think it makes the perfect vehicle for the Carbonara sauce.

(See those red lines in the picture?  That's what I was complaining about ... sigh ... I have since retired that camera and will be using a different, albeit larger one.  I'll miss my little Panasonic.)

I just love the creaminess of the eggs with the Romano cheese.  Yum... I'm thinking we'll need to have this again soon ...

This week's PPN is hosted by the lovely Simona of Briciole.  Thanks so much, Simona, for hosting this week!  I can't wait to see what everyone else comes up with.

Riccioli Carbonara

• Riccioli pasta (1 pound package)
• 6 strips bacon, diced
• Parmesan or Romano cheese (about 1 - 1 1/2 cups grated)
• 3 eggs
• Salt and Pepper

1. Cook the Riccioli pasta as directed on the package.  You'll need a little of the pasta water so don't dump it all out when it's done.
2. In a frypan, fry the bacon until crisp.  Drain and set aside.
3. Beat the eggs with the cheese.  When the pasta is almost done cooking, add in a ladle of the boiling pasta water and whisk to combine.
4. Drain the pasta, reserving another ladle full of the boiling pasta water and then toss with the egg mixture (in the pot you cooked your pasta in) and extra ladle of water.
5. Toss to combine and cook, stirring constantly until the sauce gets a silky texture (about 2 minutes at most).  Season with the salt and pepper to taste.

Comments

[Simona]

That is indeed a lovely pasta shape: I must admit I have never used it, so I will keep my eyes open. I enjoy trying different pasta shapes to see how they hold during cooking and what type of sauce pairs best with them. I think your attitude towards your blog is a healthy one: first and foremost, you are writing it as a way of expressing your creativity. Thank you so much for your contribution to Presto Pasta Nights.

[Gail]

Hmmm, haven't seen that pasta before - I'll have to look for it.